Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

250g soft light brown sugar

175ml cider vinegar

Method

Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Recipe Tip

Make ahead

To sterilise jars, wash in hot soapy water, rinse well and dry in the oven at 180C/160 fan/ gas 4 for 10 mins just before filling. Once stored in sterilised jars, this chutney will keep for up to 1 year.

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Comments, questions and tips

Really easy recipe to follow, with delicious results. Chutney is a bit dry in comparison to some other chutneys I have made. Great with gammon, or a curry. Next time I will use a combination of fresh and tinned pineapple.

danithedoc

19th Nov, 2015

I've had it simmering for over an hour and it's quite runny. Not sure whether it will thicken up if I leave it for longer or whether it will 'set' when put into jars. Can anyone advise please?

Chutney_maker12

23rd Aug, 2015

All,chutney keeps for years if kept somewhere out of direct sunlight or heat. I keep mine under the stairs on a shelf. I have eaten some that are a couple of years old and they have tasted amazing. But remember this doesn't apply where it says keep in the fridge (though I see from comments that some does keep).

MollyJean

17th Aug, 2015

5.05

I made this delicious chutney for Xmas presents for xmas 2013, we have just finished the last jar,so it lasts a long time! Jars kept in cool dark pantry. So now having to make more

dianasparkler

12th Mar, 2014

5.05

wonderful! great sweet 'n hot taste. i had never made a pickle before - and it is a big ht with the family, we had it so far with a curry, and with cold ham and some cheese. recommended.

hoopoe

26th Jan, 2014

This is the best chutney I've ever made! Apart from tasting delicious and moreish I think it looks beautiful with the black onion seeds flecking the dark golden pineapple.

Wow!! This recipe is so forgiving, but found it tastiest using really ripe pineapples. Added extra fresh and dried chillies for heat and its lovely in sandwiches, with cold meat and cheese, but especially good with curry, rice and poppadoms. Made a huge mistake!! Took a jar to work, and everyone loved it. Can't keep up with requests for more. This chutney is going to be a permanent fixture in my fridge!!

love_my_food

29th Mar, 2013

As long as you don't open the jar it will keep for at least 1 year. Once opened, keep in the fridge. I've had home made chutney (tomatoes) keep in the fridge for 1 year.

blackbird17

26th Sep, 2013

Absolutely. I have just opened a jar of beetroot chutney I made last year, the last one in my storecupboard. Kept in the fridge once opened it will last till the jar is empty! I make chutney a lot and have never had a jar go off.
This pineapple one is so delicious it never lasts for long anyway!

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